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This is an excellent example of how humble ingredients such as potato, onion and leeks can be turned into a spectacularly good soup. It is traditionally served chilled and tastes far better this way. Because of the addition of the starchy potato, this soup does not include a bechamel sauce.
SERVES 6
- 1 225 g [½ lb] potatoes- 1 large leek
- 2 large onions
- 850 rnl [1½ pt] chicken stock
- salt
- freshly ground black pepper
- 250 ml [½ pt] cream
- 25 g [1 oz] butter
For the garnish:
- 1 small bunch of chives1 Peel and chop potatoes and onions. Wash the leek, remove most of the green part and discard. Chop.
2 Melt the butter in the saucepan and sweat the potato, onion and leek for about 10 minutes or until soft.
3 Pour over the stock and simmer, covered, for 25 minutes or until the vegetables are tender.
4 Reduce the contents of the pan to a puree using a vegetable mill, sieve or liquidizer.
5 Taste and season lightly with salt and freshly ground black pepper. Allow the soup to cool, then stir in the cream.
6 Chill the soup for about 3 hours. Just before serving, chop the chives and sprinkle over the soup.